business profile
Poached marron
Catalina Catalina is close to celebrating its 25-year anniversary, but it hasn’t all been smooth sailing for the Sydney stalwart. Co-owner Judy McMahon speaks to Hospitality about running a business with your spouse, overcoming adversity and why you shouldn’t get her started on hiring chefs. By Annabelle Cloros.
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aterfront dining has a certain stigma attached to it, no matter where you go. It’s almost as if an ocean view translates to average or overpriced food, and venues can get away with it thanks to their prime location. It’s rare for a restaurant to offer a menu that rivals the scenery, but Catalina serves up dishes that are just as good as the view. Catalina owners Judy and Michael McMahon met in a restaurant before they decided to team up — in business and in life. From Berowra Waters Inn to Barrenjoey House, it seems dining by the sea was always in the pipeline for the duo. Being in the restaurant game for so long means Judy has seen a lot of change, both within her own restaurant and the industry in general. The Catalina co-owner discusses what it means to be a woman in hospitality, remaining fluid in a competitive marketplace, the importance of social media and marketing and why repeat diners should always be taken care of.
LAUNCHPAD Judy admittedly started in restaurants by accident while she was attending university in New Zealand, and continued working in hospitality when she moved to Australia. “I loved the contact with people and really enjoyed it,” she says. “I realised I loved good food and good wine, so it was a natural thing to keep doing.” Front of house was a good fit for Judy, and life really kicked into gear when she started at Berowra Waters Inn where she became the restaurant’s first female waitress. “The owners Gay and Tony Bilson loved 8 Hospitality November 2018
Pan-fried quail
